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  #1  
Old 01-20-2013, 11:10 PM
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Thumbs upMexican Recipies ~


so i looove sharing recipes
i also like seeing how all you do ur recipes too...my hands down faveee food is mexican food! when i was a lil girl my grandparents owned a mexican restaurant..it was called mi amigos (my friends)...anyways it was a whole family thing..i have 18 aunts and uncles so we were all in the kitchen at the restaurant...i remember sitting on the counter just watching an learning
i love to keep my grandparents memory alive by sharing food
this is one of my many fave things my grandma would make and id like to share it with all of u!
at the end of the recipe ill tell you how to make two kinds of salsa
this recipe kinda takes long but is so so worth it..
*CARNITAS*

2 ancho chilis
2 dried chipotle chiles (if you cant find them dried the kind in adobo sauce is just fine)
3 tablespoons extra virgin olive oil
1 (3 to 5 pound) bone in pork shoulder
salt and pepper
2 onions,chopped
1 red bell pepper chopped
4 cloves garlic chopped
1tablespoon ground cummin
4 springs thyme
1bay leaf
1(28-ounce) can whole tomatos drained and hand crushed
1 orange halved
1lime halved
1 lemon halved
**************************************
put chiles into a small bowl and cover with hot water; set aside
in a large heavy bottomed pan with a tight fitting lid, heat 3 tablespoons oil.
generously season pork with salt and pepper. brown meat on both sides about 5 mins per side, remove meat set aside.
add onion,bell pepper,garlic,cumin,thyme, and bay leaf. cook until soft also about 5 mins, make sure you scrape the good brown bits from the bottom.
stem and seed the soaking chiles reserving the soaking liquid, hand tear them into the pot.
return the meat to the pan along with any meat juices, top meat with tomatos, pour in chile liquid.
liquid should almost cover the meat if you need more use water
take the orange,lime,and lemon squeeze juices into pot then put the rinds in
bring liquid to a boil then reduce heat to simmer and cover
simmer bout 1 1\2 hours or until meat falls off the bone.
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  #2  
Old 01-20-2013, 11:27 PM
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*ran outa room recipes continues*

remove meat from liquid and set aside on a platter. save some of the liquid for frying
when pork is cooled a lil shredd it...
take a frying pan add a lil of the liquid and place the shredded pork in the pan fry until out side is cripsy
warm up corn tortillas
serve with avocado and radishes and some shredded cabbage
yum tacos!!!

now on to the salsas..

*Salsa verde* (green sauce)
you can make as lil or as much as u want to..
tomatillos
jalapenos
green chilies
onion
garlic
clantro
lime
salt and pepper

take tomatillos,jalapenos,green chiles onion and garlic put in a pot cover with water bring to boil..cook until tomatillos are soft..
let cool a lil place the veggies in a blender add a lil of the liquid,clantro salt and pepper and lime juice and blend...and now u have green sauce...

*pico de gllo* (peck of the roster)
again you can make as much or as little as youd like...great on tacos,tritip or with chips

tomatos
green onions
white onion
jalapeno
avacado
calantro
lemon
lime
orange
salt and pepper
garlic powder

chop all veggies to about the same size place in a bowl..squeeze orange,lime,lemon juice add salt and pepper nd garlic salt..fresh salsa
the longer it sets the hotter it gets...
i hope you try these recipes and enjoy them like my family has
lemme know what u think too

Last edited by peanutcactus; 01-20-2013 at 11:31 PM..
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  #3  
Old 01-21-2013, 12:11 AM
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Delicioso!
My favorite Mexican dish is 'stuffed avacado' from a local family restaurant.

Place a generous portion of cheese and cooked chicken and inside of
a whole avacado (yes, first remove the pit and the peel), then roll in flour,
then dip into egg wash and roll in seasoned bread crumbs.
Drop into the deep fryer only until the breading is golden brown and the
cheese starts to ooze. Oh, yes, I can eat the whole thing.

Hey, no one said it had to be diet food!
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Old 01-21-2013, 12:19 AM
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o wow yum
never herd of that before! ill have to try that i love avacados...
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Old 01-21-2013, 07:53 AM
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Y'all they both sound terrific...kudos
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Old 01-21-2013, 08:14 AM
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Peanut-i-liscious,
That first recipe with pork reminds me of a recipe I looked for called here,
"Pulled Pork". Cannot wait to try that one. I love Mexican food, one of my favorites and fresh made salsa is the best.
I have looked for a recipe for a nice black bean dip type thing....., but did not have any luck.
Going to try these for sure,
Thanks,
RC
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Old 01-21-2013, 08:17 AM
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Carmelita,
Those avocados would be wonderful. A little bit of anything does not hurt.
Moderation is the trick.
RC
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Old 01-21-2013, 08:55 AM
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Mexican/Latino food


Hey,
While we are on the subject of Latino food, remember that I have papalo/papaloquelite seeds. It is an herb used in Mexico and Bolivia - like cilantro, but has it's own unique flavor. The leaves picked while young are used fresh either in salsa or just put a few on a sandwich.
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Old 01-21-2013, 09:35 AM
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I wouldn't mind trying some of those seeds Carmelita.
Let me know,
RC
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  #10  
Old 01-21-2013, 11:46 AM
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These are cookies are on of my families favorite.

BISCOCHITOS

3 C. Flour
1 1/2 tsp. Anise Seed
1 1/2 tsp, baking powder
1/2 tsp. salt
1 C. shortening
1/2 tsp. vanilla
1 1/2 C. sugar
2 eggs.
1/4 C. orange juice
2 tsp. orange zest
2 tsp. cinnamon
1/2 C. sugar

Preheat oven 350 degrees. Combine flour, baking powder, anise seed and salt in bowl set aside.
Beat shortening and vanilla with mixer until creamy, add sugar ( 1 1/2 cup sugar ) beat until fluffy. Blend in eggs and beat again.
Gradually add flour mixture alternately with orange juice adding in zest mix well after each addition. Divide dough in half roll out one portion at a time on lightly floured board to 1/4 inch thickness.
Cut out cookies with cutters. As you cut cookies, add scraps to remaining dough. If dough becomes too sticky to handle, chill briefly.
Mix cinnamon and sugar and sprinkle over cookies. Bake for 8 to 10 mins or until edges begin to brown. Cool on rack.

Hope you all enjoy them as well as my family does. They are awesome with coffee and tea.

Last edited by bzmom5; 01-21-2013 at 11:47 AM.. Reason: misspelled word
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  #11  
Old 01-21-2013, 12:03 PM
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Richard,

Here is a black bean salsa I have made we make a lot of mexican food in the SW part of Colorado. Chile pepper time here is a big thing between that and pinto beans.

2 Cans Canned black beans rinsed and drained
1/2 C. chopped green onions
2 radishes slivered into 1/4 inch
1 tomato diced
Juice and zest of 2 limes
5 sprigs of cilantro Chopped course
1 T. Sour cream
salt and pepper to taste

Mix everything together except sour cream and cilantro.
Chill 15 mins before serving top with the sour cream and cilantro.
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  #12  
Old 01-21-2013, 12:05 PM
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hey bzmom
are these like mexican wedding cookies?
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Old 01-21-2013, 12:49 PM
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As some of you know I have been growing Big Jim peppers, last year I picked over 1700 of the peppers, man are they good just roasted, cleaned and put in a tortilla. I just planted some seeds and they are coming up for this summer harvest. Had a friend from Arizona teach me to make flour tortillas to green chili chicken encaladas. My husbands fav is basically chili gravey. Start with cooked pork pieces, garlic and chopped onions in olive oil cook a little then add some flour with chicken stock, let it thick and add a cup or two of fresh chilies simmer a bit and pour over fried fish, scrambled eggs ect.
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Old 01-21-2013, 01:20 PM
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Mexican doesnt agree with me stomach.
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  #15  
Old 01-21-2013, 01:37 PM
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i hear that a lot bali
too spicy??
i hear alotta people dont like cilantro cause it tastes like dirty dish water hehe i think it tastes gooood!
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